Add a photo

Basil Bean Salad

By: Ruth Ann Ramuscak  
"I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since 'the moms' are excellent cooks. Now for picnics, I'm asked to 'bring the beans'. -Ruth Ann Ramuscak, Merrillville, Indiana"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 117 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 10 servings
 

Ingredients

  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (14.5 ounce) can wax beans, drained
  • 1 (14.5 ounce) can cut green beans, drained
  • 1 medium green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup white wine vinegar
  • 1/2 cup vegetable oil
  • 6 tablespoons sugar
  • 1 tablespoon minced fresh basil
  • 3/4 teaspoon ground mustard
  • 3/4 teaspoon salt

Directions

  1. In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by KIMJNSN 
Although I cut down the sugar by a tablespoon, everyone who tried this salad raved about it! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?